If there’s any food I’m obsessed with, it’s Nutella. My entire 7th grade year I ate it once a day after visiting Rome. My sophomore year of high school, a friend and I created a Facebook page in its honor. Naturally, when a fellow Duke Spoon member shared this recipe with our chapter, I had to try it out. The result was a cross between Cocoa Puffs and Cookie Crisp cereal—basically mini Nutella cookies. If you have some time on your hands like I did (snow day, anyone?) and are passionate about Nutella, then try out this recipe.
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 3 bowls of cereal
Ingredients:
1¼ cup flour
1 teaspoon vanilla
¼ cup cocoa powder
¹⁄3 cup Nutella
½ teaspoon salt
¼ cup honey
1 egg
4 tablespoons milk
Photo by Izzi Clark
Directions:
1. Measure out ingredients and place into large mixing bowl.
Photo by Izzi Clark
2. Mix with a wooden spoon until the dough has the texture of cookie dough. Add milk as necessary if dough is too thick.
Photo by Izzi Clark
4. Roll the dough into ¼-inch spheres and place on a lined cookie sheet. Warning: this step is very time consuming. The smaller the spheres, the better, but be wary about how much time you have.
Photo by Izzi Clark
5. Bake at 350ºF for 10 minutes. Rotate the dough balls so they don’t burn on one side. Bake for an additional 10 minutes.
Photo by Izzi Clark
6. Let cool for at least 10 minutes. Place in a bowl, add milk (or don’t—I actually like them better plain) and enjoy!
Photo by Izzi Clark
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Photo by Izzi Clark, Design by Amber Chen
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